Photo Credit: Aaron Colussi

Dairy-Free Cheddar-Style Macaroni and Peas

Lactose avoiders and vegans can say yes to macaroni and cheesy taste with this quick and easy twist on mac ’n’ cheese.

By Kimberly Lord Stewart

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Dairy-Free Cheddar-Style Macaroni and Peas

Lactose avoiders and vegans can say yes to macaroni and cheesy taste with this quick and easy twist on mac ’n’ cheese.
Course: Entree
Keyword: dairy free, macaroni, peas
Author: Kimberly Lord Stewart

Ingredients

  • ½ cup cashew milk or other dairy alternative
  • 7.1 ounces (200 grams) cheddar-style (dairyfree) block, cubed (try Daiya brand)
  • ½ teaspoon Dijon mustard
  • 1 teaspoon Bragg Liquid Aminos
  • ½ teaspoon salt
  • 1 cup dry whole-grain or gluten-free macaroni
  • ½ cup frozen peas, rinsed under warm water

Instructions

  • In a small saucepan, add cashew milk and cubed cheddar-style block.
  • Heat over low heat and stir until melted.
  • Add mustard and aminos. Stir and keep warm over low heat.
  • Bring a medium pot of water to a boil. Add salt, macaroni and peas. Cook al dente. Drain, and mix into the sauce. Serve right away.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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